THERMOPHYSICAL PROPERTIES OF FRESH AND ROASTED COFFEE POWDERS1.

Autor: SINGH, PREM C., SINGH, RAKESH K., BHAMIDIPATI, S., SINGH, SHYAM N., BARONE, PETE
Zdroj: Journal of Food Process Engineering; 1997, Vol. 20 Issue 1, p31-50, 20p
Databáze: Complementary Index
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